Method

Prepare the Potatoes:

• Cut the potatoes into small, even cubes (about 2–3 cm).
• Rinse in cold water and drain well.

Toast the Spices:

• Heat the oil in a large nonstick pan over medium heat.
• Add cumin seeds and dried red chilies.
• Let them sizzle for 30 seconds until fragrant.

Add the Potatoes:

• Tip in the cubed potatoes.
• Sprinkle over ground coriander, turmeric, ground cumin, salt, and sugar.
• Stir well to coat all the pieces in spices and oil.

Cook:

• Pour in the warm water.
• Cover the pan and cook on medium-low heat for about 12–15 minutes until the potatoes are almost tender.

Add the Peas:

• Stir in the frozen peas.
• Cover again and cook 5 more minutes until the peas are heated through and the potatoes are soft.

Finish:

• Remove the lid and cook over medium-high heat for another 2–3 minutes if you prefer the liquid to reduce.
• The sabzi should have a light glaze but not be too wet.

Serve:

• Garnish with fresh coriander.
• Serve hot with lemon wedges and Indian flatbread.